Description
A fresh and flavorful Mexican-inspired salad with black beans and corn.
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 avocado, diced
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine black beans, corn, red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Add diced avocado just before serving and mix lightly.
- Serve chilled or at room temperature.
Notes
- For extra freshness, add diced tomatoes.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg